I walked into the classroom the other day and was delighted to find two little surprise pumpkins situated behind my desk. Although initially I thought a student or parent had dropped them off, I later learned it was one of my awesome colleagues who has a farm. Pumpkin score.
Obviously, I had to put these little gems to good use. I spent the better portion of one evening roasting these bad boys using the method described at Oh She Glows. Then came the tricky part: what to do with this new bounty?
Obviously, make soup! Having recently been inspired by a pumpkin soup post at the Wayfaring Teacher, I was determined to make my own pumpkin-y masterpiece. This also works quite well for me because, come this time of year, I generally curl up into a ball of frozen snottiness and try to eat my feelings (right???), so anything hot and hearty tends to bring me out of my seasonal stupor. But I digress.
Curry seemed like an obvious choice, not only because of how well I knew it would be paired with a squash-y, root-y tasting vegetable (for another lovely curry pairing, check out my Curried Sweet Potatoes), but because it just satisfies the soul, you know? In searching for recipes, I came across this version over at Have Food | Will Feast. Love at first sight, friends. And I hope it has the same effect on you.
You will need:
- 7 cups pureed pumpkin
- 1 cup vegetable broth (I used low sodium)
- 2 tbsp curry powder
- 1 can light coconut milk
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cloves
Toast the curry on low heat in a medium-sized pot, until you can smell the fragrance of the curry wafting through the air (see how poetic I can be?). Add the coconut milk and whisk together until it’s blended together with no clumps. Whisk in the remaining ingredients and let simmer for 5-7 minutes. Guess what? You’re done! Eat, eat!
And stay warm.